Pour cold soy milk, arrowroot powder and pudding mix into a soup pot. Whisk to blend. Turn on stove to high. Place pot over stove. Stir continuously, while liquid begins to boil and thicken. Add in pomegranate juice, salt, silken tofu and sugar. Reduce heat a bit and continue gently stirring so sides do not burn. Mash the tofu a good bit and when pudding mix has thickened, (this should take about 2-4 minutes) remove from heat and set aside for a few minutes to cool before blending. Transfer vanilla pudding to blender (note: it will be considerably chunky before blending). Also add in the brazil nuts and raspberries. Gently blend on low until all the ingredients have smoothed out. Always use extreme caution when blending heated ingredients. Transfer to container and set in fridge to chill. You can also pour into a pie crust or parfait glasses with cookie crumbs. Garnish with fresh fruit.